#cacio de pepe

[icleanedthisplate]

Kelp Cacio de Pepe. Flora Jean’s. Little Rock, Arkansas. 2.15.2023.

NOTE TO SELF: I was expecting a bowl of noodles, but this was mostly salad. The noodles themselves were good, but I needed more. Also, while not included in my ranking, I really liked the vibe in this place. I look forward to coming back.

Currently ranked 14th of 21 February meals.

[loustica-lucia]

DATV — Cacio e pepe but it's Lady and the Tramp in Treviso🍝

Lucanis Dellamorte & Alba de Riva/Rook [He/They]

Steps & frames:

1. "Humanizing" the reference, making it fit these two dumbasses 2. Drawing the static parts to save time 3. Making a keyframe test (lines and colours, base for other frames) 4. Drawing the other frames 5. Adjusting lights and shadows, adding noise texture & there you go<3

[sgiandubh]

Señorita Nothingburger

🎶When you see her, say a prayer /And kiss your heart arse goodbye 🎶

Lauren 2.0. Wow: after The Paid Companion, The Wannabe. Unlike the first round of revelations, this time the output has been totally disappointing. Very few things and zero context, which I have to say I was totally expecting, because it didn't exactly fit the agenda being pushed by Marple (amen!). Lightning never strikes the same place twice, right? And then, we had The Follow - a very interesting foolish, yet telling move: but on this, a bit further down the road, mind you.

So, let's ask ourselves along with La Ciccone: '¿Quién es esa niña?' For once, his IG follow has been very explicit:

Leading whoever to this account...

Elix Wellness is offering a very specific range of treatments, of which the one for hangovers really got me interested:

And yeah, even if I have apparently been scooped out by Marple on this one (my bad for sitting on it for a day), shamelessly using my patented methods (that is a lame joke), Lauren 2.0's LinkedIn account is, for once, very clear:

Her contract as a Travel RN was over by August 2023, as pointed out across the street:

And then she decided to go independent and open her own company. So, by far not a hooker - decent education, even, at NYU.

Lo and behold, who had Ibuprofen in his hotel room, in May 2023, when they were spotted on that NY Soho terrace, having lunch (didn't we laugh? you bet we did, it was one of my first posts in this fandom!)? S, of course. Hangovers could use both ibuprofen and a good IV cleansing treatment ( see above - such a common offering in that particular town, soon to be out of fashion - but hey: if she believes it can bring money, not my problem).

But... dating her? Not a chance in hell. You see, just a cursory survey of her IG account between the moment her contract as a Travel Registered Nurse was over and the moment her company started to be active, reveals a very busy Mediterranean summer, hitting all the possible cliches:

Before ending that contract, even, some days in Paris with her real interest, (again) checking all the tourist/romantic tropes you can imagine, from dining at the Au pied de cochon restaurant to having a quick macaron bite in the Luxembourg Gardens...

... then off to Paros, a posh island Greek destination, very much in vogue with the creative crowd, followed by (we are talking mandatory island hopping, here) Mykonos (unapologetically posh and very expensive, LGBTQ+ friendly destination - also beloved by the glam and glitz crowd)

Oh, hello Soho Roc House, part of the Soho Houses network - rings a bell? What a small world, really.

... a couple of days in Rome, followed by some quality family time (Mom and Pop, at a minimum) in Puglia, then Croatia (again, the glam crowd of Hvar island), back to Paris for a girls' trip (Montmartre, the Eiffel Tower and a couple other spots in the Marais and around the Rue de Rivoli - cliche forever):

... then back in Rome for cacio e pepe pasta, Piazza Navona and the Pantheon oculus (artsy girl, told you), followed by Positano and Capri (with Mom and Dad, again). Nothing to write home about, but still trying to sell herself as an up and coming influencer of sorts, perhaps.

Nowhere near S for the entire 2023 Sassenach Summer Tour. How is this equating with dating, that is really beyond me. Seriously. For instance, just before the second sighting, in NYC (June 10, 2023), she was having fun in the Algarve region and Lisbon (of course, Portugal). Probably posted those pics upon her return to NYC:

Dating? More like convenient pretext. He knew people would hang around that hotel (fans, autograph hunters, etc), especially during OL promo peak time. And he knew someone will take that pic, which was then conveniently placed in *urv's lap, for lengthy talks and more innuendo. Just as the first sighting was conveniently placed in Marple's inbox, to see if topic garners interest and sticks around/can be reused for further shits and giggles. Innuendo and nothing more would be my best bet: neither *urv, nor Marple had ANY positive idea about who she was, back at the time.

And now, the third drop was again placed in Marple's inbox, because attention had to be redirected to this particular gossip topic, in rather dire circumstances following Lauren 1.0.

And for your information, she does not follow S and he does not follow her. But he follows her newly opened joint: hangovers are a bitch, I know.

Why? I think it is clear enough why.

Who dunnit? I will let you draw your own conclusions, really. Again, it is rather plain to see. My belief is that this is not TPTB. And for once, I do not think he met her via Raya. Nope.

I took one for the team and listened to that podcast (if you are very foolish or brave or foolishly brave, you can do the same here: https://youtu.be/vBmcnhe2kwg?si=rRu5YCLHS3eZhuFs ). I mean, what is WRONG with those women? That is legit 14 year old bullshit talk about relationships (or the immature impossibility to have a satisfying one). They essentially explain in that podcast they have trouble decoding 'the man' in some relationships and the way they play out. I was laughing so violently my abs (or lack of them) hurt. At some point, I even thought it was some sort of sophisticated second degree, but NO (#cringe).

Also, I think I should be burning my pineapple pajama summer pants. Seriously. If you listen to the whole bullshit, you'll see there is no damn way to substantiate anything based on that. Zero connection.

[apexpoet]

dishes i made in 2024 (๑ᵔ⤙ᵔ๑) !

☆= top 15

pork & asparagus stir fry steak & spring veggies w mustard sauce grilled burgers w harissa aioli miso peanut butter sesame cookies gochujang sesame soba noodles black rice congee w tahini sauce & cured egg yolk preserved lemon tea cake ☆ buckwheat chocolate chip cookies green ribollita maple harissa salmon w whipped feta & roasted grapes ☆ sake & soy braised pork belly ☆ tequila ancho pasta green pea & asparagus risotto lemon basil madeleines dried tomato chicken ramen broccoli steak, whipped beans, chimichurri salted banana cookies spicy tuna onigirazu ☆ blackberry cobbler ice cream black sesame rice krispies crispy gochujang ranch chicken thighs ☆ pulled pork sandwiches & mango slaw walnut cauliflower tacos caramelized lemon leek couscous salad ☆ shishito pepper salad w sizzled mint + sesame ☆ lox & lemon cashew cream cheese toast courgette, prosciutto, burrata sandwich sweet corn cacio e pepe caramelized onion pasta bake crispy halloumi & tzatziki rice bowl fresh-squeezed mango lavender lemonade kimchi pepper jack grilled cheese chocolate almond flour cake ☆ flounder risotto red chimichurri, roasted chicken, lemon rice lemon chive buerre blanc salmon, herbed orzo, broccolini orange miso black rice salad panqué de elote marinated chipotle wings, creamed corn smashed gnocchi salad tomato risotto enchiladas verdes black sesame karaage ☆ kabocha, chorizo, creamy chickpea butternut squash spelt cake w chocolate ganache chorizo & spaghetti squash hash ginger miso carrot soup harissa gruyere gratin green curry cod ☆ orzo puttanesca ☆ gâteau Suzy crispy lime cabbage & turmeric white bean mash salted sticky toffee pudding pumpkin pie applejack sour ☆ maple gochujang brussel sprouts ☆ japanese milk bread buns pozole rojo ☆ hot honey madeleines red chile jackfruit tamales ☆ arroz verde

[exhausted-archivist]

General Culinary Themes of Thedas

Just a little over view of the clear draw of culinary reference for the nations of Thedas. This is based on the provided dishes through out all of the franchise's media. I'm only covering nations we have clear food descriptions on, as well as cultural influence. Which unfortunately means that the Anderfels, Nevarra, the Qun, Rivain, and Tevinter are mostly lacking in clear reference points. But I will touch on them below and elaborate where I can.

Antiva

This one is pretty cut and dry, all the culinary references we have for Antiva are Italian. Thanks to Tevinter Nights with the cacio e pepe, mentioning the traditional ten courses, and the mention of ammazzacaffe in the short story As We Fly. However they have markings for Spanish practices where evening meals typically be eaten at late hours. But overall the current food inspo from media seems to be Italian focused.

Ferelden

Ferelden and by extention their ancestors (Alamarri) and cultural cousins (Avvar and Chasind) are known for its soups, stews, pickled eggs, pickled krone, mutton, roasts, cheese, and Fluffy Mackerel Pie.

Overall the food inspiration for Ferelden is more English in leaning but also surprisingly more modern in reference than other countries in Thedas.

Avvar focus more on long storage foods which leads to a lot of smoked, dried, and pickled foods. Their cuisine seems to echo those of hunter gather cultures in the Arctic circle as their food preparations are with the "long dark" or winter in mind. They forage for things such as fiddleheads and snails, and cook their fish in pungent leaves and clay on banked coals. Utility is the prevailing method, but even with the preference for stews and slow cooking, they highly value spices in which they trade for; Antivan cord-seed, peppercorns, and powdered mustard.

Chasind seemingly have much the same preference and cook style as Fereldans, able to farm and hunt nearly year round. The food we know they have aligns with Ferelden in the fact it is mostly roasts, stews, grains, and the like. Chasind, like Fereldans have a reliance on a protein rich grain called ryott. A fickle crop with a small growing area, but it is used to make a drink called "Wildwine".

Free Marches

Free Marches as a whole are a variety of regions but specifically pull from British, American, and other cultures with overlapping dishes. Examples featuring animals that originate from the Americas like roast turkey being standard across the Free Marches, to dishes like jellied pork feet (various cultures) and Starkhaven Fish and Egg Pie (British, specifically Cornish recipe).

Orlais

French. It is just pulling directly from French food while also putting a fantasy French name on British and American dishes. As we see with Eggs a la Val Foret being a rendition of eggs benedict. Butter soup, which seems to be derived from Northern Franch cuisine. Mad Bernard's Gift of Flesh seems to reference Grimod de La Reyni's "roast without equal", though it is noted that the Romans also created similar nesting roasts.

Orzammar

Orzammar seems more British in concept but also distinctly fantasy based. Given the lore sets them up as heavy importers and most of their domestic food sources being unique to Thedas; giant spiders, brontos, nugs, deep mushrooms, deepstalkers, ect. It is hard to pinpoint a source of inspiration. Their food is steeped in alcohol and most known dishes are ones that overlap across cultures or seem more modern in concept: nug-lets for example call to mind of nuggets.

I would venture to say the reference point is merely fantasy hodgepodge of Europe. Touching on universal dishes, and likely being influenced by the cultures they're importing their goods from - primarily Orlais.

Notes on the Other Nations

Anderfels

We only really have one landmark dish on this so far. Nordbotten Fruit Stew, a dish where you revitalize dried fruit with honey, water, and/or liquor. It is described to be a common and popular dish in the Anderfels. It is also said that very little grows there nor does it grow well, so the small, bitter, and sour fruits they do have are sweetened with vast amounts of honey.

There is no clear culture to pull this from, at least not to my knowledge. This combined with the Anderfels love of ham, that may or may not taste of despair, and the fact that the creature called "the wandering hills" is a delicacy there, I would say there is little concrete reference to go on.

Dalish

Dalish Deep Forest Comfort, is a dish made with string squash, mushrooms, elfroot (spinach), tomatoes, garlic, red peppers, parsley, cheese, edible wildflowers, pine nuts, and butter. A dish with ingredients primary sourced from the Americas and when looking at food history, finding its roots in the indigenous hunting and gathering cultures. Something that is echoed through out the other dishes and ingredients we know they have; halla milk/butter, hearth cakes, and primarily foraged ingredients.

Nevarra

Ambiguous as the only named foods we have with any real world standing aren't easy to pinpoint nor are they isolated to a specific region. The unnamed blueberry pastries that Cassandra ate with her brother, candied fruits (universal), and roasted chestnuts (common in Chinese, Korean, Italian, Portuguese, Spain, Austria, the North American Indigenous, and later American food history).

The Qun

While Origins gave the impression of bland food that focused on utility over flavor, we know that there is more variety than that. They have some degree of sweet bread, savory porridge, and some degree of alcohol for consumption.

Rivain

There are only two dishes we know of from Rivain: Llomerryn red, a spiced red sauce used to be served on a variety of things such as fried or roasted potatoes and fresh oysters. And the Raider Queen's Bread of Many Tongues (bannana bread).

Tevinter

Tevinter is a weird one. While Dorian will mention grapes, and Tevinter Nights describes dates, the depiction of food in the comics is a bit conflicting. In Deception we see depictions of something similar to stuffed grape leaves (dolmas), in Mage Killer we see that the elite dine on cupcakes, donuts, macaroons, candy canes, and other very modern and American foods. We cannot say whether those foods originated in Tevinter or somewhere else and are simply a luxury import. It would make more sense for them to originate in either Orlais or the Free Marches, but as the only place we've seen them is Tevinter, I place them here with a grain of salt.

Sources

World of Thedas Vol. 1 & 2 Dragon Age Origins + DLC Dragon Age 2 + DLC Dragon Age Inquisition + DLC The Last Court Dragon Age Tabletop RPG The Official Cookbook: Tastes of Thedas - Sample Pages

Novels: The Stolen Throne The Calling The Masked Empire Last Flight Tevinter Nights

Comics: Magekiller Knight Errant Deception

[ramblingsofaculinarystudent]

The Mediaeval Origins of Macaroni And Cheese

So, I haven't gone over something really important in my life: I am a Mediaeval Re-enactor, and I went into the hobby hoping to become a food historian. I have (technically) achieved that title at this point, but I've branched out into other forms of history such as costuming and coverage of a certain sub-period of the Middle Ages. As I've been pondering things to write about on this blog, I remembered something really interesting: Macaroni and Cheese, or simply the basics of Macaroni and Cheese, have Mediaeval origins. So I'm going to talk about that today.

One of the first recorded recipes for anything that resembled Macaroni and Cheese was in Liber De Cochina, an Italian cuisine cookbook written in the 14th century. The recipe called for pasta covered in parmesan. Although my immediate reaction to this would be "That's just Cacio E Pepe," the more familiar version, which was called makerouns, was found in the Forme of Curie, the cookbook written by King Richard II of England. Richard must've really liked the thought of cheese and pasta, since his recipe calls for hand-cut noodles that resembled lasagna, sandwiched between layers of melted cheddar cheese and butter. Richard II knew how to food, but it was unfortunate that he didn't know how to reign his kingdom as well (He was deposed by his cousin).

Here's the first English recipe for makerouns, I.e Macaroni Cheese Lasagna:

Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.

For those who have yet to take a class in Chaucer, it says to make a dough and make pasta. Boil it, and then layer cheese and butter between the noodles before baking it. Delicious!

It wouldn't be until 1827 that the first recipes for Macaroni and Cheese as we know it would pop up in cookbooks, and the first Kraft Macaroni and Cheese dinner wouldn't be invented until 1937. But these are facts that'll wow your next dinner guests!

I hope you eat something delicious today.

[flipatravel]

Roma Italia Crucero Royal Caribbean

Roma

Conocida como la “Ciudad Eterna”, es un verdadero museo al aire libre con una historia que abarca más de 2,000 años. Aquí te dejo una breve descripción de algunos de sus monumentos más emblemáticos:

1.       Coliseo Romano: Este icónico anfiteatro, construido en el siglo I d.C., es uno de los monumentos más famosos del mundo. Originalmente, podía albergar a más de 50,000 espectadores que asistían a combates de gladiadores y otros espectáculos.

2.      Basílica de San Pedro: Situada en el Vaticano, es el templo más importante del catolicismo. Su construcción, que duró más de un siglo, involucró a arquitectos renombrados como Miguel Ángel y Bramante. En su interior se encuentran obras maestras como la Piedad de Miguel Ángel

3.      Foro Romano: Este era el centro de la vida pública en la antigua Roma. Aquí se encontraban templos, mercados y edificios gubernamentales. Hoy en día, es una impresionante área arqueológica que ofrece una visión fascinante del pasado.

4.     Panteón de Agripa: Construido en el siglo II d.C., este templo dedicado a todos los dioses romanos es famoso por su cúpula, que sigue siendo la mayor cúpula de hormigón no reforzado del mundo.

5.      Fontana di Trevi: Esta famosa fuente barroca es conocida por la tradición de lanzar una moneda para asegurar el regreso a Roma. Fue diseñada por Nicola Salvi y completada en 1762.

6.      Plaza de Espa��a: Con su famosa escalinata de 135 peldaños, es uno de los lugares más fotografiados de Roma. La plaza conecta con la iglesia de Trinità dei Monti y ofrece una vista espectacular de la ciudad.

La gastronomía romana es rica y variada, con platos que reflejan su historia y cultura. Aquí tienes algunos de los platos más típicos que puedes disfrutar en Roma:

1.       Spaghetti alla Carbonara: Este famoso plato de pasta se elabora con yemas de huevo, queso Pecorino Romano, guanciale (papada de cerdo) y pimienta negra.

2.      Cacio e Pepe: Un plato sencillo pero delicioso, hecho con pasta, queso Pecorino Romano y pimienta negra.

3.      Amatriciana: Pasta con una salsa a base de tomate, guanciale y queso Pecorino Romano1.

4.     Saltimbocca alla Romana: Finas lonchas de ternera cubiertas con jamón y salvia, cocinadas en vino blanco.

5.      Supplì: Croquetas de arroz rellenas de mozzarella y a veces carne, fritas hasta quedar crujientes.

6.      Carciofi alla Romana: Alcachofas cocinadas con ajo, menta y perejil.

7.      Gnocchi alla Romana: Gnocchi hechos con sémola de trigo, mantequilla, queso parmesano y leche, horneados hasta dorarse.

¡Espero que disfrutes de la deliciosa comida romana!

Roma es una ciudad que combina a la perfección su rica historia con la vida moderna, haciendo de cada visita una experiencia única

Entra a www.flipatravel.com

[elysiangroundsforall]

Relationship Revealed

A/N : Tongue Tied is so good.....

Part 6:

Key (SHINee)

So, Kibum is shooting for a episode for I Live Alone. He first of course does his daily routine of his extensive skin care (which is worth it) then he cleans the house and caters the Garden and takes Garcon and Comme Des for a walk.

He then gets in his car to the supermarket and buys ingredients for your favorite dish.

"What are you picking out the ingredients for?" Na-rae asked. "I was picking ingredients for an Italian Dish I wanted to make." Kibum said.

"What was the dish you were planning on making?" Kian84 asked. "Cacio e pepe" Key replied. "That sounds delicious..." Hyun-moo said.

They all focused back on the screen. As Key was driving back home 'Supernova' by Aespa started to play on the radio and Key being Key started to sing along and jamming to it which made everyone laugh.

As he reached home he took out the ingredients and started making the dish when the bell rang.

Key went over and opened the door and of course there was text on the screen saying "Who is this mystery person?"

"Hi" A girl's voice said. "Who is this mystery girl in Key's life?" the screen said.

"Who is it?" Na-rae asked.

"Just see..." Key said.

"Hello Kibum, may I enter?" The voice said again "Yeah..." Key said and moved aside.

"She's beautiful" Kian84 remarked.

"She is" Key agreed and everyone looked at him.

"You came early" Key said

"Yeah.. I hope you don't mind. I finished with work early" You said

"No, no it's fine I just finished making our dinner." Key

"Ooohh... What is it?" You said.

"Cacio e pepe" Kibum replied. "MY FAVOURITE!!!" You exclaimed "Yeah..." He laughed "I love you, I love you, I love you" You said cheering and kissing him on the lips.

"I was shooting" He said

"Shit..." You said "I mean we had to go public sometime right?" Key said "Yeah, better later than never." You said.

"Well, as you can see that's my girlfriend" Key said. "Yeah, we saw." Na-rae replied laughing.

[tournevole]

La recette des parfaites pâtes cacio pepe e limone

Pour 4 personnes.

Ingrédients :

- 360gr de spaghetti

- 220gr de Pecorino Romano

- 25gr de poivre noir

- 1 citron jaune

Préparation :

POUR LE PECORINO :

Râper finement le pecorino et moudre le poivre.

POUR LES SPAGHETTI :

Cuire les spaghetti dans de l'eau salée pour trois quarts de leur cuisson. Dans le même temps, mettre une poêle à chauffer avec le poivre.

Une fois passé les trois quarts de cuisson, passer les spaghetti dans la poêle, ajouter un peu d'eau de cuisson et terminer la cuisson des spaghetti al dente.

Puis faire la liaison avec le pecorino.

Dressage :

Disposer les spaghetti dans une assiette creuse. Terminer avec du poivre noir et des zestes de citron.

NB : La recette utilise un principe commun dans la cuisine italienne, celui d'utiliser l'amidon de l'eau bouillante et salée de cuisson comme liant pour créer une sauce riche et onctueuse. La chaleur fait fondre le fromage, tandis que l'amidon dans l'eau aide à lier le poivre et le fromage dans les pâtes

[sisitrip]

Lem's Tag Game

Thanks for the tag @depressedstressedlemonzest and the much needed distraction today.

What are some movie /tv quotes that you quote often?

"I heard your hearts dancing!" - Lestat de Lioncourt, Interview With the Vampire (Television Show)

Context: Lestat was jealous that his lover Louis spent time with another man -- jealousy ensued at epic levels.

So now I use it inappropriately. Examples: My cat was standoffish with me a few days ago, but was sweet and touch needy (the little bastard) with a friend who came over the same day. My friend left and my cat jumped on my bed, wanting pre sleep petting. I looked at him and hissed "I heard your hearts dancing!" Better yet, I left my wallet next to my laptop (don't do this!) with an open Amazon page. I came back and sighed "I heard your hearts dancing."

What is your favorite flower?

Peonies.

If you were in Avatar the Last Airbender what element would you want to bend? Earth, fire, water or air?

Earth

What was your first job?

I worked after school in a community center helping first graders with their homework while they waited for a parent to pick them up. Best job ever.

What is your favorit breakfast?

Hmm. Eggs, sunny side up, toast, fruit, coffee when I'm with adult company. When I'm alone, it's a mess. I once had a reheated chicken thigh on a slice of bread for breakfast and some Lucozade.

What's a meal from childhood that you love?

Sunday beef stew. My mom slow cooked it all day and the smell made the house feel like home.

What's your favorite joke to tell?

Oh God, too shy to tell jokes.

What's your go to quick meal to cook/make at home?

Ramen and soup dumplings. Meatballs (I always keep some frozen).

What's your go to meal to cook someone to impress them?

Cacio e Pepe

What's something you want to do better?

Writing and um, trouncing imposter syndrome.

If you're working do you like your job?

I do! It keeps me connected to the arts at granular level.

Do you collect anything? What?

Maybe haircare products. Look at me downplaying my affliction with that "maybe." I have a CVS aisle in my hallway closet full of haircare stuff.

If you were trapped in a kids tv show, what show would you be okay with being trapped in?

"The Proud Family"

An adults tv show?

"Insecure"

What kind of job did you want as a child?

Dancer. Did that for a while too.

Do you follow any sports? What team do you root for?

Not a single one.

If you could be any animal what would you be and why?

Oh hell, I don't know. I'd want to survive, be cunning and live a long time. Whatever animal that is.

If you could be any mythological creature what would you be and why?

Phoenix. Who doesn't want another shot at getting it right?

What's the most obscure thing you've had to google for a fanfic you were writing/reading?

The Osborne Fire Finder Device for a fic I'm writing right now.

What milkovich do you identify with most?

Mickey.

Which one are you actually like the most?

Mandy

What Gallagher do you identify with most?

Fiona

Which one are you actually like the most?

Ian/Liam

Tagging @annatrow @vintagelacerosette @ianandmickeygallavich1 if you haven't done this one yet.

[eduardocantagalo]

Onde Encontrar Culinária Autêntica: Dicas para Sabores Únicos

Viajar e descobrir a culinária autêntica de cada lugar é uma das melhores maneiras de vivenciar uma cultura de forma completa. Afinal, a comida é uma das principais formas de expressão de um povo, transmitindo histórias, tradições e, claro, sabores inesquecíveis. E quando falamos em opções de culinária autêntica, estamos nos referindo a pratos que refletem a verdadeira essência dos ingredientes locais, preparados da maneira mais tradicional possível. Ao longo desta jornada, quero compartilhar com você algumas das melhores opções de culinária autêntica ao redor do mundo. Se você estiver planejando uma viagem, essa lista vai certamente aguçar sua curiosidade.

A culinária autêntica é uma experiência sensorial completa. Não é apenas sobre comer, mas sobre vivenciar o lugar e suas tradições. Começando pela Inglaterra, Londres, uma cidade famosa por suas opções de restaurantes, tem muito a oferecer para quem busca um jantar típico. Para quem se pergunta onde encontrar restaurantes Londrina jantar, saiba que, mesmo em uma cidade cosmopolita como Londres, ainda há restaurantes que mantêm a essência dos sabores tradicionais britânicos. A gastronomia inglesa, muitas vezes mal compreendida, tem pratos como o fish and chips e o Sunday roast que merecem ser experimentados.

Culinária Autêntica no Oriente Médio: Sabores de Uma Tradição Milenar

Quando falamos de culinária autêntica, não podemos deixar de mencionar o Oriente Médio. A combinação de especiarias como o açafrão, a canela e o cardamomo traz uma complexidade única aos pratos da região. Experimente os pratos libaneses como o hummus, falafel e tabule, que são cheios de frescor e sabor. Não há nada como o aroma de um shawarma grelhado ou o sabor do kebab marinado com temperos secretos. A comida do Oriente Médio é um exemplo perfeito de como os ingredientes locais podem ser transformados em pratos irresistíveis.

Na região do Golfo Pérsico, você encontrará pratos como o machboos, uma espécie de arroz com especiarias, peixe ou carne. Ao buscar opções de culinária autêntica, o Oriente Médio não deixa a desejar.

Culinária Italiana: Uma Viagem pelos Sabores da Tradição

A culinária italiana, mundialmente conhecida e adorada, possui uma vasta gama de pratos autênticos que variam de região para região. Em Roma, por exemplo, o clássico cacio e pepe é uma explosão de sabor com sua simplicidade e profundidade. Já na Toscana, a bistecca alla fiorentina é um prato robusto, que celebra a carne de alta qualidade. E, claro, em Nápoles, não se pode falar de culinária autêntica sem citar a pizza napolitana, que segue rigorosamente a receita tradicional.

Mas, além de Roma, Florença e Nápoles, a Itália oferece uma série de pequenos restaurantes familiares espalhados por todo o país, onde você pode saborear pratos que são verdadeiras obras-primas da culinária local. Quando se trata de encontrar um restaurante bom e barato Brasília, você pode até se surpreender com a qualidade e o sabor autêntico de opções em diferentes partes do Brasil, trazendo o melhor da gastronomia italiana.

Culinária Brasileira: Sabores de Uma Terra Diversa

No Brasil, a culinária autêntica se transforma de estado para estado, com influências indígenas, africanas e europeias. O feijão com arroz, a feijoada e o acarajé são apenas alguns exemplos dos pratos que fazem parte da alma da gastronomia brasileira. No entanto, o Brasil é imenso, e a culinária muda de acordo com a região. No sul, o churrasco gaúcho é um espetáculo de carne suculenta, enquanto no nordeste, o baião de dois e a moqueca são imperdíveis.

E falando em lugares onde você pode desfrutar de uma refeição tipicamente brasileira, quem não ama descobrir um restaurante Diamantina? A cidade mineira é famosa pela hospitalidade e pelos pratos de influência colonial, com uma mistura de sabores que encantam qualquer paladar.

Culinária Asiática: Um Banquete de Sabores Exóticos

A Ásia, com sua imensa diversidade, é um verdadeiro paraíso para quem busca opções de culinária autêntica. A comida tailandesa, com seu equilíbrio perfeito entre doce, salgado, picante e azedo, é um excelente exemplo disso. O pad thai, curry tailandês, e as sopas com noodles são alguns dos pratos que não podem faltar.

No Japão, a culinária autêntica se destaca com pratos delicados e muito bem preparados. O sushi, que se tornou famoso no mundo todo, é apenas a ponta do iceberg. O ramen, as tempuras e os takoyakis são algumas das iguarias locais que você precisa experimentar. E ao ir até um restaurante local, você perceberá como a comida é tratada com tanto respeito, preservando os métodos e ingredientes originais.

Culinária Mexicana: Um Encontro de Sabores e Tradições

A culinária mexicana, com sua riqueza de ingredientes como milho, feijão, pimentas e ervas aromáticas, é uma das mais autênticas e deliciosas do mundo. Tacos, enchiladas, guacamole e tamales são apenas o começo de uma longa lista de pratos autênticos que representam a cultura vibrante do México. Não podemos esquecer das margaritas e do tequila, que completam essa experiência culinária.

A comida mexicana é tão cheia de história quanto sabor. Por isso, quando você estiver em qualquer cidade do México, procure um bom restaurante local que prepare as receitas tradicionais. No Brasil, você pode encontrar restaurantes que trazem o melhor da comida mexicana, como o taco al pastor e a quesadilla.

Como a Culinária Reflete a Cultura de um Lugar

À medida que viajamos e experimentamos diferentes opções de culinária autêntica, percebemos que cada prato conta uma história. A comida tem o poder de unir as pessoas, de gerar memórias inesquecíveis e de fazer você se sentir mais conectado com o lugar. Quando você saboreia uma iguaria autêntica, está, na verdade, degustando séculos de tradições e histórias que foram passadas de geração em geração.

Comer é, sem dúvida, uma das melhores formas de explorar uma cultura. Ao fazer isso, você vai além da simples visita a um restaurante; você entra em contato com a verdadeira alma de um povo.

Em resumo, a gastronomia autêntica é uma jornada de sabores que reflete a história, os ingredientes e as tradições de cada local. Não importa se você está em Londres, em Diamantina ou explorando as opções culinárias de qualquer cidade ao redor do mundo, cada prato tem algo único a oferecer. Por isso, sempre que tiver a chance, mergulhe de cabeça nessa experiência sensorial e viva a culinária autêntica de forma completa!

[gastropediaonline]

L’adesso: el sabor de Italia en Palermo

En una tranquila esquina de Palermo, L’adesso ofrece auténtica pasta italiana servida en una horma de queso, como la deliciosa Cacio e Pepe. Con una carta que incluye opciones de antipasti y postres, este restaurante fusiona lo mejor de la tradición italiana con un ambiente moderno y acogedor.

[enterprisewired]

Are you a Hodophile? Here are 10 Best Places for Solo Travel you can’t Miss

Source: volunteercard.com

What makes solo travel a favorite trend among today’s youth? – “Reasons to solo travel include freedom to explore, pushing yourself out of your comfort zone, answering the call of wanderlust, and having a chance to reflect and rediscover yourself. In this article, we will embark on a journey to the best places for solo travel.

Here’s a list of the 10 best places for solo travel around the world.

1. Norway – Land of Midnight Sun

Things to eat: Brunost, Pinnekjøtt, Lefse, Fårikål

Best Times to visit: June to August

Best places to visit: The Oslo region, Tromsø and the land of the northern lights, Bergen and the western fjords, and The Svalbard archipelago. 

Norway is known for being eye-pleasing as it offers Soaring White Mountains, Mesmerizing Fjord, and Emerald Green Forest.  Apart from fishing, Hiking, and Skiing, Norway is known for its capital city Oslo. Which is a city of green space and Museums. 

2. Tokyo – Capital of Japan

Things to eat: Sushi, Ramen, Tempura, Yakitori

Best Times to visit: March to April and September to November

Best places to visit: Shinjuku Gyoen National Garden, Senso-ji Temple, Meiji Jingu Shrine, and Tokyo Tower.

Tokyo is Japan’s Major Cultural Center, which displays the art and history of Japan. Tokyo provides a mix of Ultramodern and the traditional way of living. From neon-lit Skyscrapers to the historically rich temples, unrivaled food scene, and wild nightlife. Tokyo is well described as a rush of pure adrenaline. 

3. Beaver Creek, Colorado – Tiffany’s of Ski Resort

Things to eat: tuna tartare, vanilla crème brûlée, roasted duck with pickled mushrooms

Best Times to visit: December to March

Best places to visit: Beaver Creek Ski Resort, Vilar Performing Arts Center, Candy Cabin, and Beaver Creek Nordic Center.

Beaver Creek is a mountain village in Colorado situated amidst the Rocky Mountains. Also well known for its Beaver Creek Resort Popular among people who love the outdoors and seek Adventure. Beaver Creek is home to ski runs, terrain parks, and cross-country routes. Beaver Creek Mountain is also a host to the Birds of Prey World Cup. Beaver Creek is estimated 11,440 feet High. Living in Beaver Creek is truly a resort experience and makes it among the best places for solo travel. 

4. Paris – City of Lights

Things to eat: Crepes, Macarons, Croissants, Steak Frites

Best Times to visit: March to May

Best places to visit: Louvre Museum, Eiffel Tower, Arc de Triomphe, Cathédrale Notre-Dame de Paris, and Sainte-Chapelle.

Paris is the most iconic and Classy tourist place among all the other is France’s capital. Paris as a City is known for its elegance and grace. That’s why Paris is the best places for solo travel. Paris is popular for Its Famous Monuments, Shopping, art, Museums, and Cuisine. Paris provides an aesthetically pleasing view for its tourists with its magnificent Monuments like the Eiffel Tower.

Did you find this article helpful? Visit more of our blogs! Enterprise Wired.

5. Rome – Eternal City

Things to eat: Carbonara, Supplì, Cacio e pepe, Porchetta

Best Times to visit: October to April

Best places to visit: Colosseum, Trevi Fountain, Pantheon, Piazza Navona, Vatican Museums, and Basilica of San Giovanni in Laterano.

What is Rome known for if not its history, and beauty? Rome being the Capital city of Italy is rich in Culture, Food, Language, and Literal. The city brims with historical and architectural wonders. In Rome, there’s a historical landmark just about wherever you look. Shopping in Rome can be a cool experience, with a few scenes that you’d struggle to find elsewhere.

6. Iceland – Land of Fire and Ice

Things to eat: Icelandic hot dog, Hangikjöt, Snúður, Kjötsúpa

Best Times to visit: September to March

Best places to visit: Hallgrimskirkja, Víkurfjara Black Sand Beach, Thingvellir National Park, and Gullfoss Waterfall.

Iceland is a Nordic island nation. Also known as a place where volcanoes and lava tunnels exist in harmony with glaciers and ice caps. The major attraction is the magical Northern Lights. Which is no less than a dream to watch. Iceland consists of volcanoes, geysers, hot springs, and lava fields. The Vatnajökull and Snæfellsjökull are the two most prominent national parks which are protected by massive Glaciers. 

7. New York City – the Big Apple

Things to eat: Bagels, Cheesecake, Hot dogs, Pastrami on rye

Best Times to visit: April to June

Best places to visit: Statue of Liberty, The Metropolitan Museum of Art, Empire State Building, and Times Square.

New York City also known as NYC is a popular city in the United States. NYC offers a huge range of places that are tourist attractions which are the most popular and best places for solo travel. From architectural wonders such as Grand Central Terminal and the Chrysler Building to bustling neighborhoods like SoHo and DUMBO. New York City is a vibe in itself. 

8. Vietnam – the land of Blue Dragon

Things to eat: Phở, Bún bò Huế, Chè, Bánh xeo

Best Times to visit: November to April

Best Places to visit: Ho Chi Minh City, Hanoi, Sun World Ba Na Hills, and Hue Imperial City (The Citadel).

Vietnam is a Southeast Asian country, popularly known for its beaches, rivers, Buddhist pagodas, and bustling cities. Hanoi is the capital city of Vietnam, which is well known for its Old Quarter, the Lake of the Restored Sword (Hoan Kiem Lake), the Temple of Literal, and the National University. 

9. Thailand – the land of Smiles

Things to eat: Pad Thai, Yellow curry, Som Tam, Pad Kra Pao Moo

Best Times to visit:  November and March

Best places to visit: Temple of Dawn (Wat Arun), Siam Paragon, The Grand Palace, and Wat Phra Chetuphon.

Thailand is known for its rich culture, scenic beauty, and amazing cuisine. This country has something to offer to everyone. Be it nature lovers, adventure seekers, or those looking for a relaxing vacation. Bangkok is the Capital City of Thailand and is the country’s major urban hub. Floating markets are the best way to get a Thai experience. Along with Tuk tuks which is the lifeline of the Thai Commuting system.

10. Athens, Greece – The Cradle of Western Civilization

Things to eat: Souvlaki, Moussaka, Greek salad, Lokma

Best Times to visit:  September to October

Best places to visit: Acropolis, Parthenon, Panathenaic Stadium, Temple of Hephaestus, and Ancient Agora of Athens. 

Athens, a historic city and capital of Greece, was a center for democracy, the arts, education, and philosophy. In Athens you get the best of both worlds: a modern city with old-world charm and the natural beauty of Greece just beyond. The city is known for the Acropolis, the Temple of Olympian Zeus, and the Parthenon. 

For people who are on the journey of self-discovery and looking to enjoy the best day of their youth, these are the Top picks of Best Places for Solo travel. Embark on your journey soon.

[tastatast]

LA CUINA DEL MINIMALISME PROGRESSIU

Amb la visita al Nerua concloc un itinerari d'11 restaurants que he volgut visitar perquè els veia un nexe en comú, un fil conductor i uns trets característics que els unien (a priori i al meu entendre) i que he volgut estudiar, tastar i conèixer personalment. 

He tardat pràcticament 2 anys a visitar-los, o alguns d’ells a revisitar-los per tenir-los més frescos. Un període de temps relativament buscat, ja que, paral·lelament, he volgut anar seguint tres o quatre itineraris més de restaurants amb una línia totalment diferent que també m’interessa i perquè, quan els he visitat, també he volgut conèixer les regions on estan situats per contextualitzar-los, a més, en el seu entorn i la seva cultura. A més, també és el temps que he considerat necessari per poder comprendre i assimilar els seus discursos i els seus universos culinaris. Però bé, el temps que hagi tardat no és gaire transcendental, puc dir que el recorregut, l’aprenentatge i la felicitat que m'han aportat (a part de tot el que han generat al seu voltant) han sigut plens, estimulants, satisfactoris i d’allò més enriquidors.

Em refereixo al Bagá d’en Pedro Sánchez, al Reale d’en Niko Romito, al Del Cambio d’en Matteo Baronetto, al Dina de l’Alberto Gipponi, al Contraste d’en Matias Perdomo i en Simon Press, a l’Aürt de l’Artur Martínez, al Nerua d'en Josean Alija, al Mugaritz de l'Andoni Luis Aduriz (sobretot des del 2007 o 2008 quan es va separar d'en Berasategui i va entrar en Ramón Perisé, deixant una mica el naturalisme inspirat amb en Bras i centrant-se més en el minimalisme expressiu), a l'Enigma de l'Albert Adrià, al Materia d’en Davide Caranchini i al Lido 84 d’en Ricardo Camanini.

Un itinerari que va sorgir des de casa, durant la meva recerca titànica de trobar cuiners que pensin per ells mateixos, que transmetin una llibertat àmplia, que expressin una visió de la cuina clarament personal, amb un raonament sòlid i amb veu pròpia i que facin el seu propi camí; cuines construïdes a partir d'un raonament, argumentades sobre una base, sobre els fonaments i el bagatge del cuiner, argumentades sobre un tarannà meditat i interioritzat. Aquest és un factor que valoro molt dels cuiners, tant si s'expressen a través d'una cuina abstracta com d'una cuina figurativa, tant si utilitzen tècniques ancestrals com modernes; però que sàpiguen expressar per què fan el que fan i per què ho fan de la manera que ho fan, com han arribat fins a aquell punt.

Segurament, el pensament i l'estil culinari d'en Pedro Sánchez, d'en Niko Romito i d'en Matteo Baronetto van ser els catalitzadors d'aquesta ruta, no ho recordo amb exactitud. És a dir, no és que sortís a la recerca de cuines que anomenaré minimalistes progressives encara que no m'acabin de convèncer aquestes paraules, sinó que, mentre anava descobrint, des de la distància, els seus discursos, els seus processos creatius i els plats d’aquests cuiners, els vaig veure un fil conductor i els vaig voler anar a conèixer i tastar de primera mà per a corroborar aquesta percepció.

El punt que els veia en comú era el minimalisme lligat al progrés (no al progressisme). Perquè ens entenguem, una tapa d'olives o de meló amb pernil, plats tan catalans com les mongetes tendres i patates bullides o el pa amb tomàquet, el turbot a la brasa de l’Elkano o les gambes a la brasa de l'Etxebarri, un carpaccio di vitello, uns espaguetis cacio e pepe, el sashimi, un nigiri o el famós nap flotant en un caldo del Mibu també els consideraria perfectament plats minimalistes (la cuina tradicional està plena d'exemples), però no els consideraria plats de cuina progressiva.

En principi, tot plegat era una intuïció, el que m'imaginava des de lluny, sense haver menjat la seva cuina ni saber quin gust tenien tots aquells plats. Una vegada provats tots els restaurants, conversat amb els cuiners, analitzat com cuinaven, aprofundit en el seu pensament i havent conegut el seu entorn, els veig encara més clarament que, en comú, tenen l’essencialisme, la simplicitat, l’aparent senzillesa, la concentració, la puresa del gust, la reducció, la síntesi, l’austeritat i en certa mesura la frugalitat, la sobrietat, la reflexió al voltant del gust, l’ordre en els emplatats, una estètica minimalista aconseguint l'expressió màxima del gust i la grandesa en els plats. Cuines de pocs ingredients, molt laborioses i complicades que arriben a taula despullades de tot element superflu, en les que la guarnició queda integrada en el plat i no presentada com un acompanyament, sinó com un tot. Cuines que, com els aforismes o els haiku, són breus i obliguen l'autor a dir molt amb molt poc.

Tot i que les cuines que encaixen més en aquesta idea són la d'en Romito, en Baronetto i en Pedro Sánchez, i les que més s'escapen serien les cuines de l'Aduriz, l'Adrià i l'Artur Martínez, totes en diferents graus són cuines que, sense deixar de tenir una base tradicional (és difícil no recórrer en algun moment a la memòria i a la tradició), amb diferents graus d'improvisació, un receptari més o menys prolífic i apropant-se al producte de diferents maneres, aconsegueixen nous resultats. Són cuines modernes, diferents i sorprenents, però que no sempre fan ús de les anomenades tècniques d'avantguarda o tècniques bullinianes, sinó que, per sorpresa meva a mesura que els vaig anar descobrint, la majoria de vegades s'expressen a través de tècniques ben ancestrals i utilitzant aparells ben comuns. Són cuines amb conceptes i filosofies progressives, amb idees avançades, lliures, deslligades de les estructures clàssiques. Tots ells són cuiners que, tot i conèixer, gaudir i respectar la tradició no estan estancats en el passat. A totes les veia i les segueixo considerant grans cuines d’autor i cuines actuals, amb un estil propi molt marcat i diferenciat, molt ben construït i consolidat.

Totes elles són cuines que van més enllà de: basar-se en un producte (ja siguin vegetals, carn, peix o arrossos), basar-se en una tècnica (darrerament, la brasa i tècniques de conservació com la fermentació, la maceració i la curació), basar-se en una tendència (el zero malbaratament, l'alimentació sostenible, el foraging, la cuina holística, l'expedition-dining, els cuiners de menys de 30 anys o les noves obertures) o que van més enllà de centrar-se en un receptari conegut d'una època o d'un territori concrets simplement intentant modernitzar-lo amb més o menys gràcia o la fusió d'aquests entre ells. És a dir, les cuines que agrupo a l'article van més enllà de basar-se únicament en una o dues de les tendències actuals.

De tots ells, destacaria el minimalisme d'en Romito que, a part del minimalisme estètic i tècnic, ofereix un minimalisme i una puresa en quant al gust amb una altra dimensió.

Possiblement, la primera aproximació al minimalisme la trobem a la Nouvelle Cuisine francesa i a la gastronomia japonesa i, en algun aspecte, també hagués pogut afegir en Bernard Pacaud, en Bruno Verjus, en Floriano Pellegrino i molts cuiners nipons a la ruta; però, a uns per uns motius i als altres per uns altres, els veig massa allunyats d'aquest estil de cuina i no els ficaria al mateix sac.

També hi podria afegir el Disfrutar, però com que, en el seu cas, el minimalisme només és un estil més dels múltiples estils que treballen a la vegada en el seu univers creatiu, no l’acabo d’incloure en el recorregut. A més, ells clarament utilitzen tècniques bullinianes i tampoc acaben d'encaixar en la idea del grup de restaurants que tracto en aquest article que, tot i ser moderns i innovar, no utilitzen tècniques d'avantguarda.

També hi podria afegir l'Ernst, però com que, després d'haver-lo conegut, l'he vist una proposta clarament nipona, tampoc l'acabo d'incloure en aquest grup.

També hi podria afegir el Coda, però com que el minimalisme estètic anava lligat a un minimalisme en quant al contingut culinari, tampoc tinc ganes de seguir estudiant un restaurant tan simple, despectivament parlant.

També hi podria afegir el Xavier Pellicer, sobretot per plats com el de coliflor o el de l'albergínia confitada (que inclouria als plats minimalistes de producte, com una mena de declinacions o plats estudi on trobem un mateix producte en diferents coccions per a veure'n les diferències), però com que la seva proposta no gira entorn al minimalisme, sinó que pretén ser un restaurant de verdures, healthy i amb tot un seguit d'altres etiquetes (ecològic, biodinàmic, sostenible...) sense anar més enllà ni tenir com a objectiu ser progressiu, tampoc l'incloc.

És a dir, hi podria afegir cuiners que, puntualment, poden oferir algun plat minimalista, però no que se centrin en aquest estil i molt menys el fusionin amb un toc progressiu, moltes vegades sense fer ús de tècniques d'avantguarda, tal com va fer en Michel Bras amb la gargouillou, una mena de minimalisme de família de productes, com una mariscada o una amanida verda.

També cal tenir en compte que l'omnipresent format mossegada ajuda a tenir la sensació que tot plegat s'hagi inundat de minimalisme, però tampoc incloc aquest tipus de canapès a l'estil al que m'estic referint en aquest article, que seria més un minimalisme de plat que de mossegada.

Per últim, m'agradaria fer una anotació final vers la terminologia "minimalisme progressiu". En un intent de pretendre posar nom, classificar i etiquetar cuines tan diverses, d’englobar-les i de voler agrupar-les per simplificar i donar un missatge més curt i entenedor es perden molts matisos i les característiques que precisament les fan diferents. Sobretot, pel terme "progressiu", ja que es pot interpretar que la cuina progressiva utilitza tècniques d'avantguarda i, precisament, la majoria dels 11 cuiners que menciono no les utilitzen. Però després de rumiar-hi força, de moment, són les paraules que més trobo que s'escauen per a la seva definició. A més, de tots els restaurants, en podeu trobar els detalls de cada estil individual tractats en profunditat als seus corresponents articles enllaçats.

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Traducción automática del artículo en castellano

Automatic translation of the article into English

[johnwhowell]

Views of the Neighborhood - April Showers Bring May Flowers

For Cinco de Mayo, we are going to take a look at some of the blooming plants that have benefitted from the April rains. We are catered by Bambino of Austin. Our entertainment is   Menu PIZZA PIES GLUTIN FREE – 13-ish inches  parm & lemon choice of marinara or cacio é pepe ranch ROSSO – tomato, garlic, olive oil, oregano ADD cantabrian anchovies – MARGHERITA – tomato, mozz, parm, basil, olive…

[sounds-right]

La Locanda dei Giurati - Como, carni alla brace e menu degustazione d'eccellenza

Alla Locanda dei Giurati di Como sono disponibili diversi menu degustazione per un viaggio culinario d'eccellenza tra carni prelibate e piatti della tradizione. Sono tutti elencati sul sito del locale, www.locandadeigiurati.com. Tutti i menu sono davvero completi, dall'antipasto al dolce e comprendono acqua, vino (una bottiglia ogni 4 persone) dedicato al menu. E per finire dolce, caffè e amaro. 

Il menu Valtellina (60 euro a persona) punta su Brisaola Chiavennasca e Sciatt (antipasto), pizzoccheri e poi brasato con polenta e dolce. Come vino, ovviamente, un ottimo Rosso della Valtellina. Il menu degustazione Dalla Cucina (ancora 60 euro), propone un antipasto di Flan di piselli e patate con fonduta di cacio e pepe con porro croccante, Fusilloni al ragù di cinta senese e peperone crusco, tagliata di manzo con contorno a scelta (Patate al forno, verdure grigliate, purè o polenta), dolce e un vino a scelta tra Cabernet Sauvignon (Friuli) o Aglianico (Campania). 

Ecco poi il menu Dalla Brace (60 euro a persona) propone Tagliere di salumi e formaggi locali Bruschette e frutta secca e dalla brace, Fiorentina (Lombo Iberico) alla brace con contorno. "Le nostre carni sono Grass Fed allevati al pascolo e nutriti esclusivamente ad erba senza uso di antibiotici, ormoni e OGM", spiega lo staff de La Locanda. Ecco infine il menu Locanda (70 euro) che aggiunge alla proposta precedente un primo piatto eccellente: Fusilloni al ragù di cinta senese e peperone crusco.

Non è, ovviamente tutto. La Locanda dei Giurati è un paradiso per chi vuol provare le migliori carni al mondo. "Dal colore rosso ciliegia, la Frisona gallega disponibile in Locanda ha una forte presenza di grasso che la rende eccezionale nel gusto e particolarmente succosa al palato", racconta lo staff de La Locanda dei Giurati - Como sui social. Questo spazio è davvero un paradiso di chi ama la carne, in tutte le sue forme. E non solo. I piatti vegetariani non mancano e tra le specialità, quando è il momento giusto nella stagione, è disponibile il tartufo.

E non c'è senz'altro solo la  frisona gallega, tra i tagli disponibili qui. Le carni tra cui scegliere a La Locanda dei Giurati - Como sono tante, tantissime.  "Dal colore rosa brillante, Avileña Negra Ibérica si presenta con strati di grasso bianco e una consistenza compatta".  

Si può scegliere anche La Arakin spagnola, o ancora la Fassona piemontese, che si distingue da tutte le altre carni per la sua tenerezza e per la straordinaria magrezza. Due caratteristiche che in genere non vanno di pari passo e per cui la Fassona Piemontese rappresenta la classica eccezione che conferma la regola.

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Senz'altro il successo della Locanda dei Giurati cresce nel tempo per un mix vincente di semplicità ed eccellenza, da gustare tra l'altro anche a pranzo, con business lunch tutti da vivere.  Ecco come lo staff de La Locanda dei Giurati di Como presenta sui social la sua filosofia: "Un fantastico vino e la nostra pregiata carne, sono il connubio perfetto per creare un momento sensoriale ai nostri ospiti. Un'opera d'arte che si può associare solo alla nostra Locanda, perché venire da noi, non è solo stare bene, ma è arrivare a toccare il piacere degustativo attraverso i nostri piatti".

La Locanda dei Giurati - Como 

via Giulini 16, 0314310051

Dalle 12:30 alle 14:30 e dalle 19 alle 23, chiuso il lunedì

www.locandadeigiurati.com

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